A traditional Gujarati recipe that is very easy to make and yummy to eat.
SERVING SIZE â€“ 15 to 20 pieces
- Besan Flour â€“ 1 cup
- Sooji/Rava â€“ 1 Â½ tsp
- Green chili paste â€“ Â½ tsp [or] to taste
- Curd â€“ 1 tbsp
- Lemon juice â€“ 2 tsp [or] to taste
- Eno Salt â€“ 2 tsp
- Water â€“ As needed
- Salt â€“ to taste
- Oil â€“ 2 tbsp
- Mustard seeds â€“ Â½ tsp
- Green chilli (slit) â€“ 2 nos
- Asafoetida â€“ 2 pinches
- Grated coconut â€“ 1 tbsp
- Coriander leaves â€“ few
- Take a bowl and mix the flour, rava, green chili paste, curd, lemon juice, water and salt. Mix it well without lumps. The consistency is like the Idli batter.
- Grease a wide bowl with oil.
- Add the ENO salt in the mixture and mix it well. The content will raise up. Pour the batter in the greased bowl.
- Keep the streamer hot and put the batter bowl inside the streamer and cover it with the lid. Cook it for 10 minutes. Let it cool for few minutes. Once you open the steamer, check if the content is cooked by inserting the fork (nothing should stick to the fork).
- Take out the vessel from the streamer and tilt the vessel upside down to get the Dhokla on to a plate.
- Take a pan, heat the oil and add mustard seeds. Â When it splutters, add the Green Chilli and Asafoetida and mix it well. Pour it evenly on to the Khaman Dohkla. Garnish it with coconut and coriander leaves. Cut it into Cubes.
- Â Serve it with Sweet and green chutney. Enjoy the dish.